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Cured kingfish with pickled baby beetroot

Name: Cured kingfish with pickled baby beetroot
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 tsp each black peppercorns, coriander seeds and fennel seeds, crushed; 1/2 cup (110g) sea salt fakes; 1/2 cup (110g) caster sugar; 1/2 cup chopped dill, plus sprigs to serve; 500g skinless sashimi-grade kingfish fillet; 100g sour cream; 1/3 cup (80ml) milk; 2 tsp lemon juice; Flat-leaf parsley leaves, to serve; 1/3 cup (80ml) white wine vinegar; 2 bay leaves; 1 tsp coriander seeds; 2 tbs caster sugar; 3 tsp lime juice; 1 bunch raw baby beetroot, peeled, very thinly sliced

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Cured kingfish with pickled baby beetroot

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by delicious. team

delicious. team

Oct 03, 2015

Baby beetroot is light and earthy, and works perfectly with the kingfish in this dish by chef Brent Savage.

1 tsp each black peppercorns, coriander seeds and fennel seeds, crushed
1/2 cup (110g) sea salt fakes
1/2 cup (110g) caster sugar
1/2 cup chopped dill, plus sprigs to serve
500g skinless sashimi-grade kingfish fillet
100g sour cream
1/3 cup (80ml) milk
2 tsp lemon juice
Flat-leaf parsley leaves, to serve

Pickled baby beetroot

1/3 cup (80ml) white wine vinegar
2 bay leaves
1 tsp coriander seeds
2 tbs caster sugar
3 tsp lime juice
1 bunch raw baby beetroot, peeled, very thinly sliced

Method

1.

Combine the spices, salt, sugar and dill in a bowl. Add fish and turn to coat. Cover and chill for 3-4 hours. Rinse and pat dry.
2.

For the beetroot, combine vinegar, bay, coriander seeds, sugar, 1/3 cup (80ml) water and 2 tsp salt in a pan over medium heat. Bring to the boil, then remove from heat and stir in lime. Place beetroot in a bowl and pour over pickling liquid. Season with pepper. Stand for 2 hours to pickle. Drain.
3.

Whisk sour cream, milk and lemon juice in a bowl until combined. Season.
4.

Thinly slice fish and serve with beetroot, dill and parsley drizzled with dressing.